Linguine with Squash Sauce
1 small butternut squash (1 lb)
1 cup chicken broth
1 tbsp olive oil
½ cup chopped onion
2 cloves garlic, minced (2 tsp)
½ tsp red pepper flakes
¼ tsp sage
⅛ tsp nutmeg
⅛ tsp pepper
½ tsp salt
⅓ cup shredded Parmesan cheese
12 ounces linguine
Preheat oven to 400℉
Coat a baking pan with non-stick cooking spray. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan. Roast in the oven until tender, 30-45 minutes.
Remove from the oven and leave it until it’s cool enough to handle. Scoop squash from skins into a large bowl.
Place squash and chicken broth in a blender or food processor and blend until smooth. Set aside.
Heat oil in a pan over medium-low heat. Add onions and saute until translucent, 5-7 minutes. Add garlic and saute until fragrant, about 1 minute. Add squash, red pepper flakes, nutmeg, sage, pepper and salt. Heat to simmer. Add Parmesan and heat until cheese is melted and well incorporated into the sauce. Remove from heat and cover to keep warm.
Cook linguine according to package directions. Serve with squash sauce and garnish with additional Parmesan and chives, if desired.
6 servings, 310 calories per serving
Hack: Frozen butternut squash can be used in this recipe.
Hack: Leftover sauce and linguine can be stored in the refrigerator for up to 5 days. They can also be stored in air-tight containers in the freezer for up to 2 months. For better quality, sauce and linguine should be stored separately.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
8 Replies to “Linguine with Squash Sauce”
One of the most delicious parts of this dish is when Parmesan cheese is placed on top and heated until it is melted and well incorporated into the sauce. This simple thing reminds me very much of my grandma. She loved Parmesan cheese. Thank you very much for this recipe.
I’m a big fan of Parmesan as well. It has a sweet, nutty flavor, is a good source of protein but is naturally low in fat and lactose-free. What’s not to love?
Your description of linguine with Squash Sauce, including the image, is mouthwatering. My wife makes this dish often because I like the dish, particularly the texture. And also, it is filling. Most of your time in the kitchen is spent preparing the source and tenderizing the squash. The only thing I don’t like about this dish is the amount of cheese. From your recipe, I think my wife uses too much cheese. I will present your post to her to understand why her dish is too cheesy. I like your post, and thanks for sharing.
I love cheese and it’s easy to go overboard! Perhaps your wife will also like it better with less cheese. Please let me know how you both like this recipe.
Hey thanks for this post!
I haven’t tried linguine although I was planning on giving it a go a while back. Trying new things is exciting so this should be fun. I’m just wondering if I can replace chicken broth with something else preferably something veg based, that would be cool.
Cheese is my favourite, the more the better!
You can absolutely use a vegetable broth instead of chicken broth! And extra cheese! Enjoy!
This linguine with butternut sauce sounds yummy and the parmesan cheese on top is essential to add additional flavour. I have tried to make this sauce before, but I just boiled the butternut, so the sauce was quite watery and with not enough “body”. I will certainly try it and roast the butternut instead, as I am sure that way more flavours are released.
I prefer using olive oil and not sprays for roasting. Do you ever make it with olive oil rather than a non-stick spray?
The day I learned about roasting butternut squash, I feel like it changed my life. It makes a huge difference in the taste and texture! You can absolutely brush the squash with olive oil before roasting it instead of using cooking spray.